John Myers
Potato Soup with Filler
The perfect potato soup with filler recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes
- 2 Carrots (approx. 200 g)
- 200 g Leek
- 50 g Celery
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 1 liter Meat broth (4 teaspoons instant)
- 1 tsp Salt
- 0,5 tsp Pepper
- 1 tbsp Sweet soy sauce
- 1 Cooking cream 200 g (here: From HANSANO)
- 0,25 Bunch parsley
- 500 g Meat sausage
- Peel, wash and dice the potatoes. Peel the carrots with the peeler and scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade. Clean, wash, halve and cut the leek into rings. Clean and dice the celery. Parsley In a tall saucepan, heat butter (1 tbsp) with oil (1 tbsp), stir-fry the vegetables (potato cubes, leek rings and celery cubes) vigorously while stirring and deglaze / pour over the broth (1 liter). Add the carrots and cook everything for about 20-25. Caution: Take the carrots out after approx. 8 minutes and cut them into decorative carrot blossom slices (approx. 4 to 5 mm thick) with a knife. Finely puree the soup with a hand blender and season / refine with salt (1 teaspoon), pepper (½ teaspoon), sweet soy sauce (1 tbsp) and cooking cream (200 g). Finally add / fold in the parsley, carrot blossoms and slices of meat sausage, heat briefly and serve the soup hot. Possibly bread or rolls are enough.
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